Friday, March 28, 2008

Quick and tasty has been the theme around here lately - so here's one more for the road.

I found this recipe in the latest issue of Gourmet. It took me about 15 minutes to make. The carrots took a little longer, but if you're in a rush you can stick with a leafy side like a simple salad or a fresh fennel and orange salad would be yum.

Heat up a cast iron skillet (not non-stick), make sure it's hot. Pat the steak dry and season with salt and pepper. Cook on one side for about 4 minutes (lower the heat if you notice it burning). Don't turn or move until the time is up. Turn and cook the other side for another 4 minutes. Remove from heat and place meat on a cutting board.

Add 2 tbs of olive oil to the pan and cook garlic and pepper flakes for 2 minutes until golden then add olives. Cook for a minute or so then remove from heat and add parsley.

Cut the meat into thin slices (cut on the bias - opposite of grain). Top with olive mixture and serve with fresh lemon slices.

I served it with grilled carrots.

And look what Hillsy brought home for dessert - cream puffs again! Yay!